1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)
1/4 cup grated blanched Almonds for Garnish
On the day of baking Grind 1/2 tsp saffron and add to yogurt. Keep aside this is your wet mix.
Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.
Sift and combine the flours in a large bowl.
Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamon and nutmeg. Keep aside this is your dry mix.
In a mixer, cream the sugar and eggs. Add eggs one by one.
Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.
Pour out in the baking tray.
Pre-heat oven to 350 degrees. Put tray in oven for 5 minutes till dough is hot. Now add all of the melted butter to the bubbly kumas, mix well and stir with a spatula till all the butter is absorbed. This is essential to a fluffy and moist kumas cake!
If desired sprinkle 1/4 cup of chopped almonds on top.
Bake 350 degrees for 40 minutes in a pre-heated oven. Now and then check with inserting a toothpick or a blunt knife, to make sure kumas cake is baked. If the knife comes out clean without sticky dough, know the kumas is done.